An Authentic Homemade Maultaschen recipe just the way you know and love them from Germany!
Save time by making and freezing the meat filling in advance, following our tips about the pasta dough, and make a double batch while you’re at it and freeze the Maultaschen so you can grab, thaw and cook them whenever the craving comes calling!
As any Swabian will tell you, the Swabia region has the best cuisine in all of Germany. It’s true. And just one of many examples is Maultaschen…those wonderful pasta pockets filled with deliciously spiced meat, bread, onions and spinach. Heaven!
Maultaschen has always been one of my favorite German dishes and it’s something I frequently ordered when my family went out to eat in restaurants throughout southern Germany. Being from Stuttgart it was almost guaranteed that I would find them on every German restaurant’s menu. Now that I’ve moved to the U.S. it’s virtually impossible to find them. And if you do find them chances are they don’t taste like the real thing. And that’s why I make my own.
These authentic homemade Maultaschen are the real deal. They taste just like the Maultaschen you know and love from Germany!
Where Did Maultaschen Originate? A Brief History of Maultaschen.
Maultaschen have a long history and were traditionally associated with Lent, during which Catholics were to refrain from eating meat. The purpose in creating these pasta pockets was to sneak the meat inside of them thereby concealing it from the eyes of God. In this way the carnivorous Catholics could have their meat fix without calling down the lightning from heaven.
In fact, there’s a Swabian nickname for Maultaschen, Herrgottsbescheißerle, which means “small God-cheaters.” And there you have it.
It is believed that Maultaschen were first created in the 17th century by the unruly Cistercian monks of the Maulbronn Abbey in the town of Maulbronn for that very purpose. The abbey is not far from where I grew up in Stuttgart. I’ve been there and I have to report that I found no trace of Maultaschen on its premises. But to be fair 500 years has a way of covering up such perishable evidence. So I’m happy to accept the tradition and give the monks full credit for this delicious dish that has since received official EU recognition as a regionally-protected speciality.
There are a few meanings attributable to the name Maultaschen (ie, maul means “mouth,” taschen means “pockets”) but the term Maul is commonly thought to have derived from the town of Maulbronn (Maultaschen being the shortened version of Maulbronn Taschen) and Taschen translates as “pockets,” describing the filled pasta.
The town of Maulbronn and the Maulbronn Abbey
One of the key ingredients in traditional Maultaschen is what’s called “Bratwurstbrät” in Germany. Without it you simply cannot replicate an authentic flavor.
What is Bratwurstbrät?
Authentic German recipes usually call for a combination of ground meat (most commonly ground beef) and something called Bratwurstbrät. It’s the meat mixture that’s used to make German bratwursts (yes, we have a recipe for those too!). In Germany, like bulk Italian or bulk breakfast sausage, you can go to the butcher and get Bratwurstbrät. The challenge is that outside of Germany it’s nearly impossible to find.
And so I’ve developed a recipe for homemade Bratwurstbraet combined with the ground beef to make the Maultaschen filling. And it tastes exactly like the genuine stuff in Germany. Problem solved.
How Do You Make Bratwurstbrät?
Technically, if you can find authentic German Bratwursts you could cut them and squeeze the filling out of them and use that for the Maultaschen filling (in place of the ground pork) along with ground beef. But all of the Bratwursts I’ve found here in the U.S. either taste nothing like authentic German Bratwursts or, in the case of imported ones that I’ve seen, they are pre-cooked so the filling can’t be used.
I’ve developed a recipe for homemade Bratwurstbraet that is combined with the ground beef to make the Maultaschen filling and it tastes exactly like the stuff you’ll find in Germany. Fry a little up and taste it and you’ll recognize the flavor as tasting just like authentic German Bratwursts. This is the filling I use to make my own German Bratwursts with the addition of a few other ingredients needed for the Bratwursts specifically.
Our Maultaschen filling will enable you to create those authentic-tasting Maultaschen that you know and love from Germany!
If You Can…Make Sure the Meat Is Properly Mixed/”Emulsified” for the Right Texture
If you don’t have a stand mixer then don’t worry about this. But if you do and you’re determined to get the right texture, the key is making sure you adequately mix the meat until it is what’s called “emulsified”. Meaning if you take a clump of meat and pull it apart with your fingers you should see tiny threads pulling apart. This is the texture needed for making sausages and is what results in a smooth texture. Otherwise you’ll end up with a filling that is more crumbly in texture.
Do I Have To Grind My Own Meat or Is There a Shortcut?
Yes, you can use pre-ground meat from the store/butcher, half ground beef and half ground pork. You won’t have any control over the muscle-to-fat ratio so the texture won’t be as smooth but once you add the spices to it it should at least taste the same. Depending on the fat content of the ground meat (if the fat content is too low) it may not emulsify properly when you mix it in the stand mixer. But again, if you’re not too concerned about achieving the perfect texture and are more concerned just about achieving the perfect flavor, you don’t need to worry about that. The perfect texture aspect can be left to German food diehard types like me ;)
Can I Freeze Maultaschen?
Yes, Maultaschen can be frozen before they’re cooked. Make a double or triple batch while you’re at it so you can have Maultaschen on hand whenever the craving comes calling! After you fill the pasta and seal the Maultaschen shut, lay them out in a single layer on a lined cookie sheet and freeze them. Once frozen remove them and put them in an airtight container or ziplock bag and freeze for up to 3 months.
Finally, let’s talk about:
How To Serve Maultaschen
The ways are limited only by your imagination! The four most popular ways you’ll find them served in German restaurants are:
- Maultaschen in der Brühe (served in broth and eaten as a soup)
- Geschmälzte Maultaschen (fried in butter and served topped with caramelized onions)
- Geröstete Maultaschen mit Ei (sliced Maultaschen are fried in an egg/herb mixture)
- Maultaschen Schweizer Art (Swiss style, which is whole Maultaschen baked with ham and Swiss cheese on top)
The first two are the most traditional but the last two are also very popular. All four ways are absolutely delicious.
And yes, I will be sharing recipes for these!
Check Out Our Other Authentic German Dishes!
- Homemade Spätzle
- Käsespätzle (German Cheese Spätzle)
- Schweineschnitzel (Pork Schnitzel)
- Jägerschnitzel (Schnitzel with Mushroom Gravy)
- Sauerbraten
- Kartoffelsuppe (Potato Soup)
- Schwäbischer Kartoffelsalat (Swabian Potato Salad)
- Authentic Homemade Bratwursts
- Schwäbische Linsen mit Spätzle (Swabian Lentils and Spätzle)
- Christstollen (Christmas Stollen)
- Sauerkrautsuppe (Sauerkraut Soup)
- Currywurst
- Semmelknödel (German Bread Dumplings)
- Kartoffelpuffer (Potato Pancakes)
- Zwetschgenkuchen (Plum Cake)
- Vollkornbrot (Whole Grain Bread)
- Rotkohl (Sweet-Sour Red Cabbage)
- Zwiebelkuchen (Onion & Bacon Pie)
- …and many more!
- >>Check out all of our German recipes!
Let’s get started on those homemade Maultaschen!
If you’re using pre-ground beef and pork from the store, skip this step.
If you’re grinding your own meat, pork shoulder is an ideal cut because it has a good ratio of fat to muscle. Also when choosing a cut of beef (I get whatever’s on sale) don’t be afraid if it’s a fatty cut. That fat will help bind the meat when you mix it to create the ideal texture.
To make the Maultaschen filling, place the ground pork and beef, spices and milk powder in the bowl stand mixer fitted with a paddle attachment. Add about 1/2 cup crushed ice to the ground meat mixture in the stand mixture. This will keep the meat cold and prevent the fat from melting as the mixture is mixed/emulsified to create the desired texture.
Mix the meat on low-medium speed for a few minutes (be careful not to over-mix) until the mixture is emulsified. Meaning if you take a clump of meat and pull it apart with your fingers you should see tiny threads pulling apart.
Note: If you’re using pre-ground store-bought beef and pork it may not emulsify properly because of a lower fat content, in which case don’t worry about it and just move on to the next step.
Note: You can use the meat mixture immediately or you can freeze it so you can have it on hand for convenience to save time when you’re ready to make another batch of Maultaschen.
Now let’s prepare the other ingredients for the Maultaschen filling:
Boil the spinach for 1-2 minutes. Drain and rinse under cold water, thoroughly squeeze out the water and very finally chop it.
In a frying pan, heat the butter and saute the onion until soft and translucent, 5-7 minutes. Add the garlic and parsley and cook for another minute or two. Let the mixture cool down so it’s not super hot.
Put the meat mixture in a large bowl along with the onion/parsley mixture, the chopped spinach, prepared breadcrumbs, spices and eggs. Use a stand mixer or your hands to thoroughly combine the mixture.
*NOTE: If you prefer an even finer texture you can run about one third or so of this mixture through the blender and then stir it back in to the rest of the mixture.
For the dough you can either use prepared sheets of pasta dough or you can use a shortcut: Wonton wrappers! Wonton wrappers are just basic pasta dough (flour, eggs, water) and they’re already pre-cut into just the right sized squares which makes them super convenient. And unless you have your own pasta machine and make your own sheets of pasta dough, wonton wrappers are WAY cheaper than store-bought fresh pasta sheets. My verdict: Wontons wrappers = Convenient, Easy, Cheaper & Taste the Same. Win-win!
I tend to be a traditionalist when it comes to preparing authentic dishes but if there are modern shortcuts that save time and effort and achieve the same results then I’m all for them!
Place a small spoonful of Maultaschen filling on a square of pasta dough (about 3 1/2 x 3 1/2) leaving about 1/4 inch of space from the edges. Brush the edges with the egg, place another pasta square on top and press down with your fingers to seal.
To ensure the edges are sealed tightly you can either use a fork to press the edges together or use a fluted pastry/pasta cutter wheel to make pretty edges.
How to Freeze Maultaschen: For convenience you can freeze the Maultaschen at this point. Lay them out in a single layer on a lined cookie sheet and freeze them. Once frozen remove them and put them in an airtight container or ziplock bag and freeze for up to 3 months.
Now it’s time to cook the Maultaschen. Bring a large pot of lightly salted water to a low boil. Working in batches so as to not overcrowd, place the Maultaschen in the pot and keep the water at a very gentle simmer. Simmer for 10-15 minutes.
Remove the Maultaschen with a slotted spoon and transfer them to a colander to drain.
To serve: The most traditional way Maultaschen in der Brühe which is warming the Maultaschen in a rich clear broth (usually beef broth) and serving it as a soup. There are other populars ways to serve Maultaschen (see blog post) and those recipes will follow!
Enjoy!
PIN ME!
Authentic Swabian Maultaschen
Ingredients
- 1 1/2 pounds fresh pasta sheets , cut into approx 3 1/2 x 3 1/2 inch squares
- OR 52 wonton wrappers , look for ones that contain egg in the ingredients (this is quicker, easier and tastes exactly the same *see blog post for more info)
- 1/2 pound ground pork (see note about grinding your own meat)
- 1/2 pound ground beef (see note about grinding your own meat)
- 1 1/4 teaspoons salt
- 1/2 teaspoon white pepper , freshly ground
- 1/4 teaspoon black pepper , freshly ground
- 1/3 teaspoon ground mace (can substitute nutmeg but strongly recommend mace for traditional German flavor)
- 1/3 teaspoon ground ginger
- 1/3 teaspoon dried marjoram
- 1/4 teaspoon mustard powder
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground coriander
- 1 1/2 tablespoons non-fat milk powder (a standard ingredient in sausage-making, it helps bind the meat mixture, helps the cooked meat retain moisture and enhances the flavor)
- 1/2 cup finely chopped parsley
- 1 tablespoon butter
- 1 medium yellow onion , very finely chopped
- 1 clove garlic , minced
- 1 bunch (6-8 ounces or 200 grams) spinach
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly ground nutmeg
- 8 ounces slightly stale crusty white bread (or fresh croutons) , chopped, placed in a bowl and softened with a few tablespoons of milk (squeeze out excess milk once softened)
Instructions
- **See the blog post for step-by-step photo instructions**
- Place the ground pork and beef, spices and milk powder in the bowl stand mixer fitted with a paddle attachment. Add about 1/2 cup crushed ice to the ground meat mixture in the stand mixture. This will keep the meat cold and prevent the fat from melting as the mixture is mixed/emulsified to create the desired texture.Mix the meat on low-medium speed for a few minutes (be careful not to
over-mix) until the mixture is emulsified. Meaning if you take a clump of
meat and pull it apart with your fingers you should see tiny threads pulling
apart. Set the meat mixture aside until ready to use.Note: If you're using pre-ground store-bought beef and pork it may not
emulsify properly because of a lower fat content, in which case don't worry
about it and just move on to the next step.Freezing the Meat Mixture: You can use the meat mixture immediately or you can freeze it so you can have it on hand for convenience to save time when you're ready to make
another batch of Maultaschen. - Boil the spinach for 1-2 minutes. Drain and rinse under cold water,
thoroughly squeeze out the water and very finally chop it. Set aside. - In a frying pan, heat the butter and saute the onion until soft and
translucent, 5-7 minutes. Add the garlic and parsley and cook for another minute or
two. Let the mixture cool down so it's not super hot. - Put the meat mixture in a large bowl along with the
onion/parsley mixture, the chopped spinach, prepared breadcrumbs, spices and
eggs. Use a stand mixer or your hands to thoroughly combine the mixture.NOTE: If you prefer an even finer texture you can
run about one third or so of this mixture through the blender and then stir it
back in to the rest of the mixture. - For the dough you can either use prepared sheets of pasta dough or you can
use a shortcut: Wonton wrappers. Wonton wrappers are just basic
pasta dough (flour, eggs, water) and they're already pre-cut into just the
right sized squares which makes them super convenient. And they're vastly cheaper than buying pre-made sheets of fresh pasta. Place a small spoonful of Maultaschen filling on a square of
fresh pasta dough (about 3 1/2 x 3 1/2) leaving about 1/4 inch of space from the
edges. Brush the edges with the egg, place another pasta square on top
and press down with your fingers to seal.To ensure the edges are sealed tightly you can either use a
fork to press the edges together or use a fluted pastry/pasta cutter wheel
to make pretty edges.How to Freeze Maultaschen: For convenience you can
freeze the Maultaschen at this point. Lay them out in a single layer on a
lined cookie sheet and freeze them. Once frozen remove them and put them
in an airtight container or ziplock bag and freeze for up to 3 months. - To cook the Maultaschen: Bring a large pot of lightly
salted water to a low boil. Working in batches so as to not overcrowd,
place the Maultaschen in the pot and keep the water at a very gentle
simmer. Simmer for 10-15 minutes.Remove the Maultaschen with a slotted spoon and transfer them to a colander
to drain. - To serve: The most traditional way Maultaschen in der Brühe which is warming the Maultaschen in a rich clear broth (usually beef broth) and serving it as a soup. There are other populars ways to serve Maultaschen (see blog post) and those recipes will follow!
Notes
has a good ratio of fat to muscle. Also when choosing a cut of beef (I
get whatever's on sale) don't be afraid if it's a fatty cut. That fat
will help bind the meat when you mix it to create the ideal texture. Advance Preparation: You can save a lot of time by making the meat mixture in advance (the ground meat and spices) and freezing it until ready to use. You can also freeze the finished Maultaschen before they're cooked. See note in directions.
Kim says
My family has handed down their version and it’s very much loved by my whole family. We start by making our own chicken broth with sliced carrots. Then our filling varies a little bit, we just use sausage with sage add toast cubes and sautéed green onions and add eggs to hold together. I make my own egg noodle and roll it out and place a large spoonful of mixture onto the egg noodle and pull the noodle over the top and cut around it to leave enough noodle to fork it closed. Then place into boiling broth. Cook for about ten minutes and serve as a soup with carrots and filled noodles. I think I will try your version next time. We have been calling it Milddashes since I was little but glad to know the correct name ( even though my family will probably always call them milddashes…. Lol) I will try to convert them to the correct name. My maiden name is Knepper and my heritage comes from Prussia, Germany.
Brian says
What makes the outside wrinkly? Is there a technique for that? Just wondering, thank you in advance!
Kimberly @ The Daring Gourmet says
Hi Brian, the dough on many of the commercially-sold Maultaschen is stretched so tightly around the filling that it doesn’t wrinkle, but homemade Maultaschen have more slack so when they’re simmered the dough naturally wrinkles. Same principle with ravioli.
Leigh Nichols says
What fat ratio of ground beef should I use if I am using store bought? 80/20? I cannot wait to make this! It is one of my favorite dishes! Last time I had it it was homemade in Otisheim – hoping to do it justice with this recipe.
Kimberly @ The Daring Gourmet says
Hi Leigh, yes, you want a good amount of fat in there so 80/20 will be fine. I love Maultaschen too and hope you enjoy this recipe! :)
Silvia Pollack says
I’m in heaven. I never thought i’d get a easier recipe to make Maultaschen. Thank you isnt enough. I miss going to the Metzger and get fresh ones ( eat them on the go ) but always had enough to make it home to make G’schmälzte mit Kopfsalat or an Gschlonzda Kartoffelsalat. I’m from Bad Cannstatt by Stuttgart and sure miss it
Kimberly @ The Daring Gourmet says
I’m so happy you enjoyed these, Silvia, thank you! My Oma and Opa lived in Bad Cannstatt – I know it well and miss it very much too!
Rebecca says
A quick question: I see that salt and pepper are listed twice, with different measurements. Please advise! I am looking forward to trying this recipe! –Thank you!
Kimberly @ The Daring Gourmet says
Hi Rebecca, yes that is correct – they’re added to the meat mixture and then again to the spinach mixture.
Dave Barnes says
My US college had a small overseas campus on a hilltop near Weinstadt-Beutelsbach. I studied there in the mid 1970s and fell in love with the Swabian people, language, and culture. Eventually the campus closed and became a business retreat center. A few years ago I went back to Germany and stayed overnight at the center, coincidentally in what was once the men’s dormitory. For dinner I had Maultashen (Swiss style) and have been thinking about them every since. They were that good! Tomorrow I’m going to make my own. Thank you for the recipe!
Kimberly @ The Daring Gourmet says
The vast majority of the time that I order Maultaschen in German restaurants it’s Swiss style (Schweizer Art). It’s my favorite way to eat them, although fried with egg or in broth are irresistibly delicious too. I would love to hear what you think of these once you try them, Dave!
Page Stambaugh says
Loved this! I put in too much black pepper though
I had a problem boiling these – I think my mistake was not having eggs in the wonton wrappers – for one I bought egg roll wrappers and cut to size – lol many parts of pasta escaped the meat mixture
Next time I’ll pay more attention my boil was correct so it wasn’t that
Anyway flavor was to die for!!
Thank you!
Kimberly @ The Daring Gourmet says
Thank you, Page, I’m so glad you enjoyed the flavor! Yes, you definitely need wonton wrappers with egg in the ingredients so you get the same consistency as regular egg pasta dough.
Lori says
I grew up in Hemmingen, right outside of Ludwigsburg, now living in Pennsylvania. This is one of my favorite dishes, besides my Oma’s linsen und spaetzle. Was yummy. Earmarked your recipes
Kimberly @ The Daring Gourmet says
Thank you, Lori, I’m so glad you enjoyed it! :)
Isabel says
I am so glad I found your website and all of your delicious recipes. As a Swabian born and raised in a small town close to Marbach am Neckar and now living in Canada for 20 years, I miss our traditional dishes a lot. Can’t wait to get started trying out your recipes. Thanks for sharing!
Kimberly @ The Daring Gourmet says
Thank you, Isabel, I’m so glad you found my website, too! :) I hope you enjoy the recipes you try and the walk down memory lane :)
Erin says
I made this tonight and loved it! It definitely brought my meal in Germany to mind! This recipe is definitely a keeper! Thank you!!
Kimberly @ The Daring Gourmet says
I’m so glad, Erin, thank you very much!
Danette Mahute says
My family has a similar recipe and we call it filled noodles. Its not written down anywhere so i came to the internet to see if I could find something similar. We make our own dough with just flour, cold water and salt. The mixture is fresh sausage out of the casing, potatoes and onions diced very small(I use food processor now but when making them with great grandma there was no such thing, sooo time consuming) Mix about equal parts of sausage and potatoes and some onion. Add marjoram and pepper and that is the filling. But make a triple batch of filling because what my lovely ancestors did next is mind blowing. They added water to that extra filling and cooked that and served the dumplins in that creamy stoupy constiancy. We make this on new years day instead of traditional pork roast. A family favorite!
Erin says
I have only been to Germany once, and that was to visit my brother who was then living in Heidelberg. We ate at a small restaurant called Schnookeloch and he recommended the maultaschen. It was SO DELICIOUS! I haven’t had it since but every once in a while the thought would cross my mind that I would love to find a place that either served it or someplace from where I could order it, but I just can’t find anything. I’m looking forward to trying this recipe next week and reliving my delicious memory! Thank you so much.
Vanessa says
I grew up in Stuttgart, and with no way of knowing when I’ll get to go back to my beloved StuggiCity, I’ve been trying to find ways to create little bits of home here in the States. This recipe cleared my skin, paid my bills, solved all my problems. Definitely going to be eating Maultaschen for the next few days.
Kimberly @ The Daring Gourmet says
That’s awesome, Vanessa, so glad you enjoyed them, thank you! :)
Uwe Kaufmann says
I am from Swabian town of Heilbronn and live now in Australia. At times I miss the flavours from home. Not anymore…After trying the Maultaschen I have to say, they are exactly how I remember them from home. The whole family loved them. A real nostalgic moment for myself. I felt like I was in my hometown. Thank you heaps, for this recipe. I will certainly try your other recipies as well.
Kimberly @ The Daring Gourmet says
I am beyond thrilled to hear that, Uwe, thank you so much! I hope you enjoy the other recipes also. Happy cooking! :)
Daniel says
I lived in Germany for four years and now live in Greece. We can now get a good high quality maultaschen at a very reasonable cost at our local Ledl. We lived in Wuerzburg and our maultaschen was served in a white wine gravy … delicious … I’m so glad I looked at your web site since one of the commenters referred to this type of sauce … I wasn’t crazy! … :-) … thank you for providing this resource!